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Menage a Trois Infused Veggie Plate

Roasted Beets, Grilled Carrots with Honey, and Fried Brussel Sprouts
A decadent, yet healthy appetizer trio
Course: Main Course
Servings: 4
Author: Bob McGinn


  • 1 Red Beet
  • 1 Bunch Multi-Color Carrots
  • 10 Brussel Sprouts
  • 1 Bunch Scallions
  • 1 sprig Rosemary
  • Fresh Dill
  • 3 cloves Garlic
  • 1 Shallots
  • 1/2 Leek
  • 3 tbsp Olive Oil
  • Salt
  • Black Pepper
  • 1 Cannabis Infused Honey Sticks
  • Sartori Sarvecchio Parmesan



  • Preheat oven to 375(F).
  • Toss beets in olive oil and season with salt and pepper. Smash a few cloves of garlic, take a couple sprigs of thyme and place in a pan lined with aluminum foil. Cover pan with foil and place in oven. Roast for about two hours or until beets are soft.
  • Remove beets from oven and let cool. When beets are cool, peel with a paper towel (wear gloves to prevent beet pigment from transferring to bare skin).
  • Prepare beets for plating by cutting them into any desired shape you’d like on the plate.


  • Bring salted water to a boil in a large pot.
  • Peel carrots leaving about an inch of the stem on top of the carrot and pick the green tops for garnish.
  • Blanch carrot until almost soft, about 3-4 minutes.
  • Remove carrots from pot and place in an ice bath to cool for a few minutes. Remove and pat dry.
  • Finish carrots by grilling. Once grilled place carrots on a plate and glaze with infused honey.


  • Using a sharp knife cut the green top off the leek and set aside for other uses (like stock).
  • Cut leek lengthwise and run under cold water to remove any dirt that may remain in the layers.
  • Cut off the bottom root and fan out. Slice in thin strips and soak in cold water for at least a two hours.
  • Remove from water and pat dry.
  • Using a mandoline or sharp knife, slice shallots thin and separate layers.
  • Preheat deep fryer to 350(F) degrees
  • In a medium size bowl combine rice flour and cornstarch and coat leeks or shallots in the flour. Knock off excess flour off and deep fry for a few minutes or until golden brown. Cool on a plate lined with a paper towel and immediately season with salt.


  • Cut brussel sprouts into quarters.
  • Slice scallions on a bias very thin.
  • Fry in 350 degree deep frier for a few minutes (cover frier so oil doesn't splatter)
  • Once finished in the frier toss with soy sauce and scallions in a medium sized bowl.


  • Shave parmesan.
  • Place beets, carrots, and brussel sprouts on plate.
  • Add garnishes; shallots, leeks, dill, carrot tops, and cheese.